Woah! What’s with all the Altitude?

Cheech Marin and Tommy Chong, Local Vancouver advocates, have always understood the importance of the effects of high altitudes. Like with Mr. Marin and Mr. Chong, altitude can alter the make-up of the coffee plant entirely.

The high altitudes produce stronger plants as they have to survive the harsh growing conditions. The drainage of water produces a more dense cell structure for the beans themselves, which results in a smaller cherry size. The colder temperatures result in a slow growth and maturing process. This leads to more defined plant reproduction and a higher concentration of sugars.

As you can see, the altitude that the coffee plant is grown can completely change the flavour of the actual coffee bean. The higher the coffee plant, the higher the quality and more complex flavour is produced. Here is a quick guide for your reference that was complied from my research:

• VERY HIGH (5,000 feet or higher) - fruit, spice, floral, berry (Ethiopia, Columbia, Kenya, Guatemala, Sulawest, Papua New Guinea)

• High Altitude - 4000ft citrus, vanilla, chocolate - SWEET SPOT (Costa Rica, Sumatra, Nicaraqua, Mexico

• Med Altitude - 3000ft - smooth, sweet, low acid (Brazil, Bourban, Santos

• Low Altitude - 2500 ft subtle, soft, simple, earthy (Hawaiian Kona)

• Very Low - 2000 ft